|450 g||green asparagus|
|80 g||baby spinach|
|2 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|olive oil for frying|
Palatinate Riesling, dry, 2010
The aromatic asparagus goes perfectly with the refreshing minerality of the Palatinate Riesling. The wine develops its aroma of ripe summer peaches and yellow fruit at a drinking temperature of 8 – 12°C/46 – 54°F.
Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.
Heat up some olive oil in large frying pan and fry asparagus pieces at moderate heat for approx. 8 – 10 min. until tender. Season with salt and pepper.
Roughly chop pistachios. For the vinaigrette, mix olive oil, balsamic vinegar, and salt and pepper.